Crispy Sichuan-Style Hash Browns with Sunny-Side Up Eggs

Grate the potatoes using a box grater or a food processor with a coarse grating disc. Place the shredded potatoes in a clean kitchen towel, wrap tightly, and squeeze forcefully to remove as much liquid as possible. This step is crucial for achieving maximum crispiness.

Transfer the dried potato shreds to a mixing bowl. Add the red pepper flakes, salt, black pepper, chopped scallions, minced garlic, grated ginger, soy sauce, rice vinegar, and one of the eggs. Toss everything together until the potatoes are thoroughly and evenly coated.

In a 12-inch skillet, heat the vegetable oil over medium heat. Add the Sichuan peppercorns and allow them to toast in the oil for about 10 minutes until they become highly fragrant and the oil is infused with their flavor.

Carefully remove the peppercorns with a slotted spoon and discard them. Increase the heat to medium-high. Divide the potato mixture into four equal portions and add them to the pan, shaping them into four individual pancakes.

Use a spatula to press each pancake into an even circle. Cook for 5-8 minutes until the bottom is deeply golden brown, shaking the pan frequently to prevent sticking. Flip the pancakes and cook the other side until golden and crispy, adding a little more oil if the pan becomes too dry.